Community Pick
Stir-Fry Chicken With Garlic Sauce
"Nice and simple. Prep time includes marinating time."
photo by limeandspoontt
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Serves:
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4
ingredients
- 2 large garlic cloves, minced
- 1⁄4 cup soy sauce
- 1⁄4 cup water
- 1⁄4 cup honey
- 2 tablespoons vegetable oil, divided
- 1 tablespoon cornstarch
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon crushed red pepper flakes (or to taste)
- 1 lb boneless skinless chicken breast, cut into strips
- 1⁄4 cup green onion, chopped
directions
- Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
- Cover and refrigerate at least 2 hours, stirring once to twice.
- In large skillet, heat remaining oil.
- Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
- Remove to platter. Garnish with green onion. Serve with snow peas, if desired.
Questions & Replies
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So when it says reserved marinade does it mean the left over?cause it does not say to save some so I made more wasn’t sure itd be safe to use the one chicken sat in -
Can I add broccoli without messing up the sauce?
Reviews
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I have been searching for a good stir fry recipe to round out my asian collection. As a half asian that eats a lot of asian food I find myself often disappointed by the recipes I try... they just seem a little off. This was the most successful stir fry recipe I've tried. Like other reviewers I doubled the marinade/sauce so I could discard the marinade that had been touching raw chicken. I used sesame oil instead of veggie oil, added a dash of sriracha, and some mushrooms. I also let the sauce simmer and thicken for a minute or two. Next time I will add peanuts because the sauce reminds me of kung pao. Thanks for the recipe CoffeeMom! -
5 star for sure. I only used 2 half breasts but made the full sauce. I kept half separate to cook with the chicken, put it all together in the AM , stir fried it at dinner - took 10 minutes. I mixed the cornstarch with the water before adding it to the marinade.Very easy recipe to put together Delicious flavor a definate do again recipe Thanks Coffee Mom for adding to the enjoyment of my Sunday dinner 3 Dec 2010 Made again and enjoyed just as much -
We made this tonight and it was really good. Next time we'll double the sauce as we like a little more sauce then what was made. -
Had to let the chicken marinate in the fridge for 2 days, but it still turned out delicious. We added green beans and it added a somewhat nutty flavour which was great. THank you for posting. -
So good! I put everything in the chicken the day before. I added ginger like others said in their reviews. I also used thighs because I don’t like chicken breast. When chicken was almost done I added 2 bags of frozen adian stir fry vegetables. Delicious!
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see 116 more reviews
Tweaks
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Yes . The recipe is good. However, I suggest that you marinate it in the sauce without adding the water. Then you can cook it within minutes. Then add the water to the leftover marinade after cooking the chicken. I also added a tsp of siracha since I didn't have any pepper flakes, added carrots, and leftover corn kernels and leeks, for color.
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More onions and shallots-- also added broccoli.
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So simple and DELICIOUS! I used sesame oil instead of vegetable oil for the marinade. I added onion and red peppers to the stir fry. Served with basmati rice. Also added sesame seeds (along with the green onion) to the final dish and BAM! Major food-gasm! Thanks for sharing! :) -
Super easy and excellent. I did change one thing based on preference: instead of water, I used rice wine vinegar. It was delicious, but my kids thought the sauce was too harsh. Joke on me, I should have made it as printed. Made a second batch with water and everyone was happy! I also did not use the marinade, but made up a second batch of sauce. It was so easy and sometimes the marinades will give the sauce a cloudy look, even if you make sure it is boiled well when added to the pan. The amount of sauce I had was sufficient without doubling as other cooks did. I stir-fried broccoli and removed from pan before beginning chicken stir-fry process. Added it back in at the end after adding sauce so that the broccoli was coated. I served it with Ginger Fried Rice with Shitaake Mushrooms from Epicurious site (originally in Gourmet Magazine) and topped with cashews. You can't go wrong with this one! : ) Thanks CoffeeMom -
I tried it and it was fantastic!! I took the advice of one reviewer and used seasame oil and cut back on the honey by 1/4 cup - I also subbed flour for the cornstarch since I didn't have any -- used my food processor to blend everything. I made a double batch of sauce - didn't want to use the leftover marinade from the raw chicken. We had it over pasta. Can't wait to try it with rice and maybe even potatoes! Will make this weekly! Thanks for posting!
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RECIPE SUBMITTED BY
CoffeeMom
United States
I'm a full-time student at a University of Wisconsin campus, with a double major in Sociology and History. I have three adorable children, ages 9 yrs, 5 yrs, and our 2 yr old son. My nine yr old is in third grade. My 5 yr old is is in kindergarten. My littlest one is pleasantly plump. ;) We also have 2 cats.
My daughter recently joined recipezaar under the name Miss Bean
I also really like sewing. I make @ 1/3 of my daughters clothes. Reading is also a BIG staple in my life. One of my favorite ways to find a book is to walk into the library, pick a shelf and simply grab a book at random. I've read so many great books I probably wouldn't have found out any other way.
I also like to camp and fish with my DH. He eats, sleeps and breathes fishing. He would like to one day start his own company, he hand ties and sells fishing lures locally. And he loves my cooking and will try anything at least once. ;)
He works as a pressman at a local printing company.
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